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Japanese Dry Curry

Japanese Dry Curry

  • serves 1
  • 40 minutes

Japanese dry curry is a drier version of classic Japanese curry. Dry curry retains the rich curry taste which is cooked in harmony with meat and vegetables, but serves it up in a more solid form. This versatile dish can be served as a main dish with a fried egg, mixed together with fried rice to fill a bento, or even as a filling for a tasty sandwich or roll.


• 200g of minced beef or pork
• 2 cloves of garlic
• 4 tablespoons of 
chuno sauce
• 2 eggs
fukujinzuke pickled radish

for curry sauce:
1 pack of japanese curry
• 1 onion
• 1 potato
• 1 carrot

How To Prepare

  1. Drizzle a little vegetable oil in a frying pan over medium heat and add crushed garlic, sliced onions and the mince meat. Stir-fry until the meat is fully cooked and the juices run clear.

  2. Add the curry sauce and chuno sauce to the pan. Mix well and stir-fry for a further 30 seconds.

  3. Cook two eggs in a separate pan without turning them over and leave the yolk slightly runny.

  4. Put your cooked Japanese rice on a plate and then add the dry curry sauce on top. Place the fried egg on top of that and serve immediately with a side portion of fukujinzuke.